EASY MEDITERRANEAN BEAN SALAD
Easy three bean salad recipe packed with Mediterranean flavors from fresh herbs, capers, and a zesty Dijon garlic vinaigrette. Instead of mushy canned green beans, use fresh steamed ones, or swap them out for another type of bean. I chose to use cannellini beans! After dressing the bean salad, allow it to chill in the refrigerator for at least 30 minutes before serving, so that the beans can absorb the zippy dressing.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.
Nutrition Facts : Calories 211.1 kcal, Sodium 482 mg, Fat 8.2 g, SaturatedFat 1.1 g, Carbohydrate 27.9 g, Fiber 9 g, Protein 9.5 g, ServingSize 1 serving
THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by JJOHN32
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
WAX BEAN "PASTA" SALAD
If you're looking to mix up a pasta salad this year, skip the noodles and try using wax beans instead. When cut into 1 1/2-inch pieces, the yellow-tinted beans resemble penne. They can be used raw or slightly sauteed, depending on the crunch and texture you desire. Not only does this swap offer a gluten-free and super-healthful alternative to the traditional pasta salad, it also means the salad won't get mushy, so you can make and dress this dish a few hours or even a day or two ahead of time.
Provided by Jessica Goldman Foung
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the spinach-basil pesto dressing: Place the basil, spinach, oil and lemon juice in a food processor or blender, then puree until smooth. Add the pine nuts and a salt, if using, and blend again until the mixture has the consistency of a dressing. Add more oil or lemon juice as needed for your desired consistency. Set aside.
- For the wax bean salad: Cut the beans into pasta-size pieces, about 1 1/2 inches long. Add 1 tablespoon of oil to a large skillet or saute pan and place over medium-high heat. Carefully add the wax beans to the hot skillet in batches, being careful not to overcrowd the skillet. Cook the beans until they've softened a little bit and charred where they've touched the pan, 3 to 5 minutes. Toss the beans with a wooden spoon and cook for another 3 to 5 minutes. Place the cooked beans in a large serving bowl. Continue cooking, adding more oil as needed, until all the beans have been sauteed.
- Add half the pesto dressing, the cherry tomatoes and the shallot if using to the serving bowl and toss with the warm wax beans until combined. Add more pesto to taste and save the remainder of the dressing to serve on the side. Cover and refrigerate the salad and dressing for up to 2 days.
GARDEN BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Soak the diced onion in cold water, 10 minutes.
- Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
- Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
- Before serving, stir the parsley and chives into the salad and season with salt and pepper.
STRING BEAN, ARUGULA, AND PASTA SALAD
Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
- Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
- Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
- Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.
GREEN AND WAX BEAN SALAD WITH TOMATO VINAIGRETTE
This recipe calls for using past-their-prime tomatoes to make a vinaigrette by halving them across their equators, scooping out the seeds and grating the flesh on the large holes of a box grater. Seasoned with salt, vinegar and olive oil, it makes an flavorful dressing. Here, it's tossed with green and wax beans, sliced kalamata olives and torn basil leaves for a summer salad that's delicious cold or at room temperature. The vinaigrette can also be used as a crostini topping with white anchovies and fried capers, or in the base of an agrodolce to serve with fish or chicken.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Drop green and wax beans into boiling water for 1 to 3 minutes or until just tender. Drain and immediately transfer to the ice bath. When cool, drain and dry with a towel and place in a large bowl.
- Cut tomato in half across its equator and squeeze out seeds (use for another purpose or discard). Using the largest hole on a box grater, grate the tomato flesh. Discard skin and transfer grated flesh to a medium bowl. You should have about 1/2 cup. Stir in vinegar and salt, then stir in olive oil and garlic. Taste and adjust vinegar and salt as needed.
- Add just enough vinaigrette to coat beans, add olives, then toss well. Let sit for at least 10 minutes (and up to 4 hours) before serving. Add torn basil and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 182 milligrams, Sugar 3 grams
TRADITIONAL THREE BEAN SALAD
This is my mother-in-law Roberta Cormia's recipe.
Provided by ccormia
Categories Salad Beans Three Bean Salad Recipes
Time 8h55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
- Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g
PASTA SALAD WITH PEAS AND SUMMER BEANS
Citrusy and cilantro-packed, this Pasta Salad with Peas and Summer Beans dish pairs well with grilled chicken or tuna. It would be equally delicious with mint, parsley or a combination of fine herbs.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water 6 minutes. Add beans; cook until pasta and beans are al dente, 4 to 5 minutes more. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool; drain and transfer to a large bowl.
- In a small skillet, heat oil over medium-high. Add garlic; cook, stirring often, until golden, 1 to 2 minutes. Remove from heat; stir in lime zest and juice (it may splatter). Add dressing and 3/4 teaspoon salt to pasta bowl; season with pepper. Toss with cilantro. Serve, or refrigerate in an airtight container up to 1 day.
Nutrition Facts : Calories 297 g, Fat 8 g, Fiber 9 g, Protein 12 g, SaturatedFat 1 g, Sodium 166 g
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